Chiassobuio 2011 - Tunia

 Chiassobuio - Tunia

Chiassobuio is obtained from Sangiovese grapes and a small part of Colorino and Canaiolo from old vineyards planted in the nineties and cultivated with the methods of organic farming. The fermentation is spontaneous with only native yeasts and occurs for 70% in steel and the rest in Slavonian oak barrels with maceration of about 20 days. The aging lasts 12 months for 40% in Slavonian oak woods of 23 hectoliters and the remaining in steel tanks; It follows another bottle period of 12 months before placing it on the market. The Chiassobuio has ruby ​​red color with elegant scents of red and spicy fruit expressing to the nose. It is warm in the mouth, with a tannic texture binder and good freshness. A typical Sangiovese with a good drink.

Service

We recommend tasting the Chiassobuio at a temperature of 18/20 ° in balloon goblets. Elegant wine to drink at once but if left a few years in the cellar it can give you great emotions.

Pairing

Great match with pasta dishes, red meat, game and braised ones, to try with a hare in the shade.

Cellar: Tunia

Tunia is a company that rises in Val di Chiana and takes its name from the most important Etruscan God. Founded in 2008 by three young people, Chiara Innocenti and her brothers Francesca and Andrea Di Benedetto. Chiara graduated in economics deals with the business, Francesca biologist and oenologist deals with production and finally Andrea who follows the strategic and commercial aspects. It covers an area of ​​25 hectares, of which 3 are olive trees and 15 are vineyards. 11 hectares of vineyards were planted in the seventies with typical Chianti vines; Sangiovese, Colorino, Canaiolo and Trebbiano. From 2008 onwards, the work was to improve the vineyards through grafts on old plants, thanks to the help of a 75-year-old mage graft, and the introduction of new strains to increase the number of Strains per hectare. Soil management is absolutely biological, also aided by the winds that spin in the area that can contain the attacks of oid and mildew. In the cellar, work is carried out naturally without the addition of any chemical, using only native yeasts apart from a small amount of sulphites at the time of bottling.